Lettuce and Cucumber Soup ( Microwave Recipe )
by Tarla Dalal
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Added to 5 cookbooks
This recipe has been viewed 12001 times
Fine dining is not just about rich fare—it is about aesthetics, it is about waking one’s good senses. Here is a delicately-flavoured soup that will caress your taste buds and soothe you even on a warm summer’s day. Cucumber has a cooling effect that will help you beat the heat, while the lettuce-cucumber combo adds a dose of iron and vitamin c to your meal. The best part is that it takes only five minutes make. So, you can even make it just before the meal… no need to make it in advance and reheat later.
- Put the lettuce leaves in a microwave safe bowl and microwave on high for 1 minute. Keep aside.
- Put the butter in another microwave safe bowl and microwave on high for 15 seconds. Add the lettuce and cucumber, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute. Keep aside to cool.
- Combine the lettuce, cucumber and 1 cup of cornflour mixture and blend in a mixer to a smooth purée.
- Transfer the purée to a bowl, add the cream, remaining ½ cup of cornflour mixture, salt and pepper, mix well and microwave on high for 2 minutes.
- Serve immediately.
Nutrient values per serving
|Vitamin A||717.9 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||8.1 mg|
|Folic Acid||29.4 mcg|
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